Gugel Family Cookbook

Créme Olga (Mushroom Soup)

(prize-winning recipe from the 1973 Rochester Democrat & Chronicle recipe contest)

8 Tbs. sweet butter
5 bunches scallions, chopped
1 tsp. salt
1 tsp. ground white pepper
5 cups chicken broth
3/4 lb. mushrooms, sliced
1 1/4 cup light cream
4 Tbs. whipped cream (optional for garnish)
dash cayenne pepper (per serving for garnish)

Melt butter. Add scallions, salt, and pepper. Sauté 10 minutes. Add broth. Stir until boiling. Reduce heat and simmer 10 minutes. Add 1/2 lb. of the mushrooms to the soup. Blend all at high speed. Return to pot and add cream. Reheat and serve with a dollop of whipped cream, cayenne, and remaining sliced mushrooms for garnish.

This recipe was another winner the same year in the local newspaper cooking contest in which the Apple-stuffed Acorn Squash submitted by Ellen (and given to us by "Aunt Mary") won in the vegetable category.